| Sunday, April 15, 2007 |
| White Chocolate Whipped Cream |
White Chocolate Whipped Cream
-- 1 bar (4 ounces) Ghirardelli Premium White Chocolate Baking Bar (see note)
-- 1 1/2 cups heavy whipping cream
Chop white chocolate baking bar into small pieces. Place in medium heat proof bowl. Set aside.
In microwave or small saucepan, heat heavy cream just until boiling. Pour over chopped white chocolate and whisk until melted and smooth. Cool at room temperature 1 hour, stirring occasionally. Cover tightly and chill 6 hours or overnight. Alternatively, freeze mixture until very cold. Mixture can be kept 1 week refrigerated before whipping.
To serve: Beat cream on medium speed until thick and peaks form. Serve immediately as you would whipped cream. Store whipped cream tightly covered in refrigerator for up to 3 days.
Serves 12.
Baker's hint: You can substitute other varieties of white chocolate for the Ghirardelli. Look for cocoa butter in the ingredient list.
Nutrition values per serving: 150 calories, 14 g fat (9g saturated fat), 1 g protein, 6 g carbohydrates, 1 g fiber, 41 mg cholesterol, 13 mg sodium.
from www.dailyherald.comLabels: white chocolate |
posted by All About Home @ 6:22 PM  |
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